TRANSGLUTAMINASE: ITS UTILIZATION IN THE FOOD INDUSTRY

REFERENCES

• Folk , J. E. 1980 . Transglutaminases . Annu. Rev. Biochem. , 49 : 517 – 531 .
   PubMed Web of Science ®Google Scholar
• Yasueda , H. , Kumazawa , Y. and Motoki , M. 1994 . Purification and Characterization of a Tissue-Type Transglutaminase from Red Sea Bream (Pagrus Major), Biosci . Biotechnol. Biochem. , 58 : 2041 – 2045 .
   Google Scholar
• Icekson , I. and Apelbaum , A. 1987 . Evidence for Transglutaminase Activity in Plant . Tissue. Plant Physiol. , 84 : 972 – 974 .
   PubMed Web of Science ®Google Scholar
• Kuraishi , C. , Sakamoto , J. and Soeda , T. 1996 . “ The Usefulness of Transglutaminase for Food Processing ” . In Biotechnology for Improved Foods and Flavors , ACS Symposium Series 637 29 – 38 . Washington, DC : American Chemical Society .
   Google Scholar
• Motoki , M. , Seguro , K. , Nio , N. and Takinami , K. 1986 . Glutamine-Specific Deamidation of α s1-casein by Transglutaminase . Agric. Biol. Chem. , 50 : 3025 – 3030 .
   Web of Science ®Google Scholar
• Matheis , G. and Whitaker , J. R. 1987 . A Review: Enzymatic Cross-Linking of Proteins Applicable to Foods . J. Food Biochem. , 11 : 309 – 327 .
   Web of Science ®Google Scholar
• Motoki , M. and Nio , N. 1983 . Crosslinking between Different Food Proteins by Transglutaminase . J. Food Sci. , 48 : 561 – 566 .
   Web of Science ®Google Scholar
• Nio , N. , Motoki , M. and Takinami , K. 1985 . Gelation of Casein and Soybean Globulins by Transglutaminase . Agric. Biol. Chem. , 49 : 2283 – 2286 .
   Web of Science ®Google Scholar
• Sakamoto , H. , Kumazawa , Y. and Motoki , M. 1994 . Strength of Protein Gels Prepared with Microbial Transglutaminase As Related to Reaction Conditions . J. Food Sci. , 59 : 866 – 871 .
   Web of Science ®Google Scholar
• Kimura , I. , Sugimoto , M. , Toyoda , K. , Seki , N. , Arai , K. and Fujita , T. 1991 . A Study on the Cross-Linking Reaction of Myosin in Kamaboko “Suwari” Gels . Nippon Suisan Gakkaishi , 57 : 1389 – 1396 .
   Web of Science ®Google Scholar
• Tsukamasa , Y. , Sato , K. , Shimizu , Y. , Imai , C. , Sugiyama , M. , Minegishi , Y. and Kawabata , M. 1993 . ϵ-(γ-Glutamyl)Lysine Crosslink Formation in Sardine Myofibril Sol during Setting at 25°C . J. Food Sci. , 58 : 785 – 787 .
   Web of Science ®Google Scholar
• Kamath , G. G. , Lanier , T. C. , Foegeding , E. A. and Hamann , D. D. 1992 . Nondisulfide Covalent Cross-Linking of Myosin Heavy Chain in “Setting” of Alaska Pollack and Atlantic Croaker Surimi . J. Food Biochem. , 16 : 151 – 172 .
   Web of Science ®Google Scholar
• Wan , J. , Kimura , I. , Satake , M. and Seki , N. 1994 . Effect of Calcium Ion Concentration of the Gelling Properties and Transglutaminase Activity of Walleye Pollack Surimi Paste . Fish. Sci. , 60 : 107 – 113 .
   Web of Science ®Google Scholar
• An , H. , Peters , M. Y. and Seymour , T. A. 1996 . Roles of Endogenous Enzymes in Surimi Gelation . Trends Food Sci. Technol. , 7 : 321 – 327 .
   Web of Science ®Google Scholar
• Kumazawa , Y. , Seguro , K. , Takamura , M. and Motoki , M. 1993 . Formation of ϵ-(γ-Glutamyl)Lysine Cross-Link in Cured Horse Mackerel Meat Induced by Drying . J. Food Sci. , 58 : 1086 – 1089 .
   Web of Science ®Google Scholar
• Sakamoto , H. , Kumazawa , Y. , Kawajiri , H. and Motoki , M. 1995 . ϵ-(γ-Glutamyl)Lysine Crosslink Distribution in Foods As Determined by Improved Method . J. Food Sci. , 60 : 416 – 419 .
   Web of Science ®Google Scholar
• Seguro , K. , Nio , N. and Motoki , M. 1996 . “ Some Characteristics of a Microbial Protein Cross-Linking Enzyme: Transglutaminase ” . In Macromolecular Interactions in Food Technology , ACS Symposium Series 650 271 – 280 . Washington, DC : American Chemical Society .
   Google Scholar
• Fukuda , A. , Kanzawa , N. , Tamiya , T. , Seguro , K. , Ohtsuka , T. and Tsuchiya , T. 1998 . Transglutaminase Activity Correlates to the Chorion Hardening of Fish Eggs . J. Agric. Food Chem. , 46 : 2151 – 2152 .
   Web of Science ®Google Scholar
• Kumazawa , Y. , Sakamoto , H. , Kawajiri , H. , Seguro , K. and Motoki , M. 1996 . Determination of ϵ-(γ-Glutamyl)Lysine in Several Fish Eggs and Muscle Proteins . Fish. Sci. , 62 : 331 – 332 .
   Web of Science ®Google Scholar
• Asquith , R. S. , Otterburn , M. and Sinclair , W. J. 1974 . Isopeptide Crosslinks: Their Occurrence and Importance in Protein Structure . Angew. Chem., Int. Ed. Engl. , 13 : 514 – 520 .
   PubMed Web of Science ®Google Scholar
• Otterburn , M. , Healy , M. and Sinclair , W. 1977 . The Formation, Isolation and Importance of Isopeptides in Heated Proteins . Adv. Exp. Med. Biol. , 86b : 239 – 262 .
   PubMedGoogle Scholar
• Otterburn , M. S. 1983 . “ Isopeptides: The Occurrence and Signification of Natural and Xenobiotic Crosslinks in Proteins ” . In Xenobiot. Foods Feeds , ACS Symposium Series 234 221 – 232 . Washington, DC : American Chemical Society .
   Google Scholar
• Seguro , K. , Kumazawa , Y. , Kuraishi , C. , Sakamoto , H. and Motoki , M. 1996 . The ϵ-(γ-Glutamyl)Lysine Moiety in Crosslinked Casein is an Available Source of Lysine for Rats . 126 : 2557 – 2562 .
   Google Scholar
• Seguro , K. , Kumazawa , Y. , Otsuka , T. , Ide , H. , Nio , N. , Motoki , M. and Kubota , K. 1995 . ϵ-(γ-Glutamyl)Lysine: Hydrolysis by γ-Glutamyltransferase of Different Origins, When Free or Protein Bound . J. Agric. Food Chem. , 43 : 1977 – 1981 .
   Web of Science ®Google Scholar
• Ikura , K. , Kometani , T. , Sasaki , R. and Chiba , H. 1980 . Crosslinking of Soybean 7S and 11S Protein by Transglutaminase, Agric. . Biol. Chem. , 44 : 2979 – 2984 .
   Web of Science ®Google Scholar
• Ikura , K. , Kometani , T. , Yoshikawa , M. , Sasaki , R. and Chiba , H. 1980 . Crosslinking of Casein Components by Transglutaminase, Agric. . Biol. Chem. , 44 : 1567 – 1573 .
   Web of Science ®Google Scholar
• Motoki , M. , Nio , N. and Takinami , K. 1984 . Functional Properties of Food Proteins Polymerized by Transglutaminase, Agric. . Biol. Chem. , 48 : 1257 – 1261 .
   Web of Science ®Google Scholar
• Nio , N. , Motoki , M. and Takinami , K. 1986 . Gelation Mechanism of Protein Solution by Transglutaminase . Agric. Biol. Chem. , 50 : 851 – 855 .
   Web of Science ®Google Scholar
• Kurth , L. and Rogers , P. J. 1984 . Transglutaminase Catalyzed Cross-Linking of Myosin to Soya Protein, Casein, and Gluten . J. Food Sci. , 49 : 573 – 576, 589 .
   Web of Science ®Google Scholar
• Ando , H. , Adachi , M. , Umeda , K. , Matsuura , A. , Nonaka , M. , Uchio , R. , Tanaka , H. and Motoki , M. 1989 . Purification and Characteristics of a Novel Transglutaminase Derived from Microorganisms . Agric. Biol. Chem. , 53 : 2613 – 2617 .
   Web of Science ®Google Scholar
• Andou , H. , Matsuura , A. and Hirose , H. Process for Producing a Transglutaminase Derived from Streptomyces . US Patent 5,252,469 . 1993 .
   Google Scholar
• Kobayashi , K. , Tanita , Y. , Eto , Y. , Miwa , K. , Suzuki , S. , Yokozeki , K. , Hashiguchi , K. and Yamanaka , S. Bacillus-Derived Transglutaminase . US Patent 5,731,183 . 1996 .
   Google Scholar
• Kobayashi , K. , Tanita , Y. , Fudo , R. , Shinozaki , J. , Suzuki , S. , Tsuyoshi , N. , Yokozeki , K. and Yamanaka , S. Microbial Process for Producing Transglutaminase . Europe Patent 0,851,029 . 1998 .
   Google Scholar
• Bech , L. , Nørrevang , I. A. , Halkier , T. , Rasmussen , G. , Schäfer , T. and Andersen , J. T. 1996 . “ Microbial Transglutaminase, Their Production and Use ” . WO96/06931
   Google Scholar
• Bech , L. , Rasmussen , G. , Halkier , T. , Okada , M. , Andersen , L. N. and Sandal , T. 1996 . “ Transglutaminases from Oomycetes ” . WO96/22366
   Google Scholar
• Lee , H. G. , Lanier , T. C. , Hamann , D. D. and Knopp , J. A. 1997 . Transglutaminase Effects on Low Temperature Gelation of Fish Protein Sols . J. Food Sci. , 62 : 20 – 24 .
   Web of Science ®Google Scholar
• Lee , H. G. , Lanier , T. C. and Hamann , D. D. 1997 . Covalent Cross-Linking Effects of Thermo-rheological Profiles of Fish Protein Gels . J. Food Sci. , 62 : 25 – 28, 32 .
   Web of Science ®Google Scholar
• Sakamoto , H. , Kumazawa , Y. , Toiguchi , S. , Seguro , K. , Soeda , T. and Motoki , M. 1995 . Gel Strength Enhancement by Addition of Microbial Transglutaminase during Onshore Surimi Manufacture . J. Food Sci. , 60 : 300 – 304 .
   Web of Science ®Google Scholar
• Seguro , K. , Kumazawa , Y. , Ohtsuka , T. , Toiguchi , S. and Motoki , M. 1995 . Microbial Transglutaminase and ϵ-(γ-Glutamyl)Lysine Crosslink Effects on Elastic Properties of Kamaboko Gels . J. Food Sci. , 60 : 305 – 311 .
   Web of Science ®Google Scholar
• Kumazawa , Y. , Numazawa , T. , Seguro , K. and Motoki , M. 1995 . Suppression of Surimi Gel Setting by Transglutaminase Inhibitors . J. Food Sci. , 60 : 715 – 717, 726 .
   Web of Science ®Google Scholar
• Soeda , T. , Sakai , T. and Toiguchi , S. 1996 . Effects of Microbial Transglutaminase on the Texture of Surimi Gels Prepared from Various Kinds of Fishes . Nippon Shokuhin Kagaku Kogaku Kaishi , 43 : 787 – 795 .
   Web of Science ®Google Scholar
• Kurakata , N. , Kurisu , M. , Yamazaki , K. and Soeda , T. Preparation of Retorted Food in Which Food Material is Soaked in the Solution Containing Transglutaminase . Japan Patent 7,008,225 . 1995 .
   Google Scholar
• Sakai , T. , Kuraishi , C. , Sakaguchi , S. , Susa , Y. and Soeda , T. Pretreating Food Material Having Good Texture by Treating Material with Transglutaminase . Japan Patent 8,332,059 . 1996 .
   Google Scholar
• Production of Cured and Seasoned Cod Roe Treated with Transglutaminase . Japan Patent 7,099,942 . 1995 .
   Google Scholar
• Muguruma , M. , Sakamoto , K. , Numata , M. , Yamada , H. and Nakamura , T. 1990 . The Effect of Microbial Transglutaminase on Gelation of Myosin B, Myosin and Actin . Nippon Shokuhin Kogyo Gakkaishi , 37 : 446 – 453 .
   Web of Science ®Google Scholar
• Numata , M. , Yamada , H. , Nakamura , Y. and Muguruma , M. 1989 . The Effect of Transglutaminase on Heat-Induced Gelation and Water Holding Capacity of Myosin B . Nippon Shokuhin Kogyo Gakkaishi , 36 : 832 – 838 .
   Web of Science ®Google Scholar
• Hammer , G. F. 1998 . Mikrobielle Transglutaminase und Diphosphat bei feinzerkleinerter Brühwurst . Fleischwirtschaft , 78 : 1155 – 1162 .
   Web of Science ®Google Scholar
• Kuraishi , C. , Sakamoto , J. and Soeda , T. 1998 . Application of Transglutaminase for Meat Processing . Fleischwirtschaft Int. , 3 : 37 – 39 .
   Google Scholar
• Muguruma , M. , Tsuruoka , K. , Fujino , H. , Kawahara , S. , Yamauchi , K. , Matsumura , S. and Soeda , T. Gel Strength Enhancement of Sausages by Treating with Microbial Transglutaminase, 45th International Congress of Meat Science and Technology . Congress Proceedings . Vol. 1 , pp. 138 – 139 .
   Google Scholar
• Coon , F. P. , Calkins , C. R. and Mandigo , R. W. 1983 . Pre- and Post-Rigor Sectioned and Formed Beef Steaks Manufactured with Different Salt Levels, Mixing Times and Tempering Times . J. Food Sci. , 48 : 1731 – 1734 .
   Web of Science ®Google Scholar
• Nakano , S. , Fujimoto , K. , Ootomo , K. , Yokota , T. and Shindo , H. Adhering Raw Flesh Pieces . US Patent 3,686,002 . 1972 .
   Google Scholar
• Wijngaards , G. and Paardekooper , E. J.C. 1988 . “ Preparation of a Composite by Means of an Enzymatically Formed Protein Gel ” . In Trends in Modern Meat Technology 2 Edited by: Krol , B. , van Roon , P. S. and Hauben , J. H. 125 – 130 . Netherlands : Pudoc. Wageningen .
   Google Scholar
• Kuraishi , C. , Sakamoto , J. , Yamazaki , K. , Susa , Y. , Kuhara , C. and Soeda , T. 1997 . Production of Restructured Meat Using Microbial Transglutaminase Without Salt or Cooking . J. Food Sci. , 62 : 488 – 490, 515 .
   Web of Science ®Google Scholar
• Larré , C. , Deshayes , G. , Lefebvre , J. and Popineau , Y. 1998 . Hydrated Gluten Modified by a Transglutaminase . Nahrung , 42 : 155 – 157 .
   Google Scholar
• Larré , C. , Denery-Papini , S. , Popineau , Y. , Deshayes , G. , Desserme , C. and Lefebvre , J. 2000 . Biochemical Analysis and Rheological Properties of Gluten Modified by Transglutaminase . Cereal Chem. , 77 : 32 – 38 .
   Web of Science ®Google Scholar
• Babiker , E. , Fujisawa , N. , Matsudomi , N. and Kato , A. 1996 . Improvement in the Functional Properties of Gluten by Protease Digestion or Acid Hydrolysis Followed by Microbial Transglutaminase Treatment . J. Agric.Food Chem. , 44 : 3746 – 3750 .
   Web of Science ®Google Scholar
• Poutanen , K. 1997 . Enzymes: An Important Tool in Improvement of the Quality of Cereal Foods . Trends Food Sci. Technol. , 8 : 300 – 306 .
   Web of Science ®Google Scholar
• Soeda , T. , Yamazaki , K. and Murase , K. A Method for Producing Long-Shelf-Life Noodles Distributed at Room Temperature . Japan Patent 5,244,887 . 1993 .
   Google Scholar
• Nonaka , M. , Tanaka , H. , Okiyama , A. , Motoki , M. , Ando , H. , Umeda , K. and Matsuura , A. 1989 . Polymerization of Several Proteins by Ca2+-Independent Transglutaminase Derived from Microorganisms . Agric. Biol. Chem. , 53 : 2619 – 2623 .
   Web of Science ®Google Scholar
• Lorenzen , P. C. , Schlimme , E. and Roos , N. 1998 . Crosslinking of Sodium Caseinate by a Microbial Transglutaminase . Nahrung , 42 : 151 – 154 .
   PubMedGoogle Scholar
• Nonaka , M. , Sakamoto , H. , Toiguchi , S. , Kawajiri , H. , Soeda , T. and Motoki , M. 1992 . Sodium Caseinate and Skim Milk Gels Formed by Incubation with Microbial Transglutaminase . J. Food Sci. , 57 : 1214 – 1218, 1241 .
   Web of Science ®Google Scholar
• Dickinson , E. and Yamamoto , Y. 1996 . Rheology of Milk Protein Gels and Protein-Stabilized Emulsion Gels Cross-Linked with Transglutaminase . J. Agric. Food Chem. , 44 : 1371 – 1377 .
   Web of Science ®Google Scholar
• Færgemand , M. , Murray , B. S. and Dickinson , E. 1997 . Cross-Linking of Milk Proteins with Transglutaminase at the Oil–Water Interface . J. Agric. Food Chem. , 45 : 2514 – 2519 .
   Web of Science ®Google Scholar
• Færgemand , M. and Murray , B. S. 1998 . Interfacial Dilatational Properties of Milk Proteins Cross-Linked by Transglutaminase . J. Agric. Food Chem. , 46 : 884 – 890 .
   Web of Science ®Google Scholar
• Færgemand , M. , Otte , J. and Qvist , K. B. 1998 . Emulsifying Properties of Milk Proteins Crosslinked with Microbial Transglutaminase . Int. Dairy J. , 8 : 715 – 723 .
   Web of Science ®Google Scholar
• Dickinson , E. 1997 . Enzymic Crosslinking As a Tool for Food Colloid Rheology Control and Interfacial Stabilization, Trends Food Sci . Technol. , 8 : 334 – 339 .
   Google Scholar
• Lorenzen , P. C. , Mautner , A. and Schlimme , E. 1999 . Effect of Enzymic Crosslinking of Milk Proteins on the Resulting Properties of Yogurt Products, Kiel . Milchwirtsch. Forschungsber. , 51 : 89 – 97 .
   Google Scholar
• Lorenzen , P. C. and Schlimme , E. 1997 . Pilot Studies of the Effect of Enzymic Crosslinking in Dairying . Kiel. Milchwirtsch. Forschungsber. , 49 : 221 – 227 .
   Google Scholar
• Lorenzen , P. and Schlimme , E. 1998 . Properties and Potential Fields of Application of Transglutaminase Preparations in Dairying . Bull. Int. Dairy Fed. , 332 : 47 – 53 .
   Google Scholar
• Lauber , S. , Klostermeyer , H. and Henle , T. 1999 . Crosslinking of Casein by Transglutaminase and Effect on Gel Strength of Yogurt . Lebensmittelchemie. , 53 : 128
   Google Scholar
• Ishii , C. , Soeda , T. and Yamazaki , K. Method for the Production of Yoghurt . Europe Patent 0,610,649 . 1994 .
   Google Scholar
• Traoré , F. and Meunier , J. 1991 . Cross-Linking of Caseins by Human Placental Factor XIIIa . J. Agric. Food Chem. , 39 : 1892 – 1896 .
   Web of Science ®Google Scholar
• Kuraishi , C. , Sakamoto , J. and Soeda , T. Process for Producing Cheese Using Transglutaminase . Europe Patent 0,711,504 . 1999 .
   Google Scholar
• Kuraishi , C. , Sakamoto , J. and Soeda , T. Process for Producing Cheese Using Transglutaminase . US Patent 5,681,598 . 1997 .
   Google Scholar
• Tsukasagi , F. , Minagawa , E. , Mikami , H. , Nonaka , M. and Motoki , M. Cheese Food Preparation . Japan Patent 2,131,537 . 1990 .
   Google Scholar
• Okada , Y. , Murase , K. and Soeda , T. Low-Calorie Ice Cream . Japan Patent 5,918,40 . 1993 .
   Google Scholar
• Miyamaoto , H. and Kanbara , T. Ice Cream Treated with Transglutaminase . Japan Patent 6,303,912 . 1994 .
   Google Scholar
• Chanyongvorakul , Y. , Matsumura , Y. , Sakamoto , H. , Motoki , M. , Ikura , K. and Mori , T. 1994 . Gelation of Bean 11S Globulins by Ca2+-Independent Transglutaminase . Biosci. Biotechnol. Biochem. , 58 : 864 – 869 .
   PubMed Web of Science ®Google Scholar
• Chanyongvorakul , Y. , Matsumura , Y. , Nonaka , M. , Motoki , M. and Mori , T. 1995 . Physical Properties of Soy Bean and Broad Bean 11S Globulin Gels Formed by Transglutaminase Reaction . J. Food Sci. , 60 : 483 – 489, 493 .
   Web of Science ®Google Scholar
• Kang , I. J. , Matsumura , Y. , Ikura , K. , Motoki , M. , Sakamoto , H. and Mori , T. 1994 . Gelation and Gel Properties of Soybean Glycinin in a Transglutaminase-Catalyzed System . J. Agric. Food Chem. , 42 : 159 – 165 .
   Web of Science ®Google Scholar
• Nonaka , M. , Toiguchi , S. , Sakamoto , H. , Kawajiri , H. , Soeda , T. and Motoki , M. 1994 . Changes Caused by Microbial Transglutaminase on Physical Properties of Thermally Induced Soy Protein Gels . Food Hydrocolloids , 8 : 1 – 8 .
   Web of Science ®Google Scholar
• Soeda , T. , Nonaka , M. , Takagi , N. , Adachi , K. , Toiguchi , S. and Motoki , M. A Method of Manufacturing Texturized Protein Products . Japan Patent 2,691,46 . 1990 .
   Google Scholar
• Sakamoto , H. , Abe , H. , Nonaka , M. , Soeda , T. and Tsuchiya , T. Preparation of Vegetable Protein Powder . Japan Patent 4,635,48 . 1992 .
   Google Scholar
• Soeda , T. , Sakamoto , H. and Nonaka , M. Vegetable Protein Powder Preparation . Japan Patent 4,798,42 . 1992 .
   Google Scholar
• Nonaka , M. , Sakamoto , H. , Toiguchi , S. , Yamagiwa , K. , Soeda , T. and Motoki , M. 1996 . Retort Resistant Tofu Prepared by Incubation with Microbial Transglutaminase . Food Hydrocolloids , 10 : 41 – 44 .
   Web of Science ®Google Scholar
• Gottmann , K. and Sprössler , B. Backmittel oder Backmehl, sowie Verfahren zur Herstellung von Backteigen und Backwaren . Europe Patent 0,492,406 . 1992 .
   Google Scholar
• Gottmann , K. and Sprössler , B. Bakery Products and Intermediates . US Patent 5,279,839 . 1994 .
   Google Scholar
• Sakamoto , H. and Motoki , M. Production of Breads . Japan Patent 4,360,641 . 1992 .
   Google Scholar
• Losche , I. K. 1995 . Enzymes in Baking. The World of Ingredients May–June . : 22 – 25 .
   Google Scholar
• Gerrard , J. A. , Fayle , S. E. , Wilson , A. J. , Newberry , M. , Ross , M. P. and Kavale , S. 1998 . Dough Properties and Crumb Strength of White Pan Bread as Affected by Microbial Transglutaminase . J. Food Sci. , 63 : 472 – 475 .
   Web of Science ®Google Scholar
• Ashigawa , N. , Fukui , H. , Toiguchi , S. and Motoki , M. Method of Manufacturing Cake and Cake Mix . Japan Patent 2,286,031 . 1990 .
   Google Scholar
• Kuraishi , C. , Ishii , C. and Soeda , T. Method of Manufacturing Baked Products . Europe Patent 0,760,209 . 1997 .
   Google Scholar
• Yamazaki , K. and Soeda , T. Deep-Fried Prepared Foods . Japan Patent 6,078,663 . 1994 .
   Google Scholar
• Kuraishi , C. , Toiguchi , S. and Soeda , T. Bread Crumb and Fried Foods Using Said Bread Crumb . Japan Patent 8,056,597 . 1996 .
   Google Scholar
• Kuraishi , C. , Yamazaki , K. and Soeda , T. Manufacturing of Crispy Croutons . Japan Patent 7,327,584 . 1995 .
   Google Scholar
• Kanegae , Y. , Ohki , T. , Soeda , T. and Yamazaki , K. Method of Producing Gelatin-Sweets . Japan Patent 6,292,521 . 1993 .
   Google Scholar
• Tani , T. , Motoda , T. and Motoki , M. Process for Highly Polymerized Gelatin . Japan Patent 3,259,928 . 1991 .
   Google Scholar
• Tani , T. and Motoki , M. A Method for Producing Highly Polymerized Gelatin . Japan Patent 2,867,43 . 1990 .
   Google Scholar
• Nielsen , P. M. 1995 . Reactions and Potential Industrial Applications of Transglutaminase: Review of Literature and Patents . Food Biotechnol. , 9 : 119 – 156 .
   Web of Science ®Google Scholar
• Zhu , Y. , Rinzema , A. , Tramper , J. and Bol , J. 1995 . Microbial Transglutaminase: A Review of Its Production and Application in Food Processing . Appl. Microbiol. Biotechnol. , 44 : 277 – 282 .
   Web of Science ®Google Scholar